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Ribbons of sliced zucchini nestled in a white Mikasa bowl that I received as a wedding gift.

Zucchini Ribbon Salad

  • Author: Betty
  • Prep Time: 20 minutes
  • Total Time: 20 minutes

Ingredients

Units Scale
  • 1 cup arugula
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 3 Tbsp pine nuts, toasted
  • 1 clove garlic
  • 2 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 or 3 zucchini

Instructions

  1. Combine the arugula, basil, mint, pine nuts, garlic, lemon zest, and lemon juice in a blender or food processor. Season with salt and pepper. Pulse a few times to roughly chop ingredients. Add the oil while the blender is running and blend until smooth. Pour into a large bowl.
  2. Trim the ends from the zucchini. Slice lengthwise into thin ribbons using a mandolin or Y-peeler. Add ribbons to the bowl containing the dressing mixture and toss to combine. Garnish with additional pine nuts, if desired.